Tuesday, 8 January 2013

Courgette, Potato and Parmesan Pancakes

Things I learned at New Years: 
A. Don't put on red lipstick while drinking and without a mirror. Its a classy look but only when the lipstick is actually on your lips and not the surrounding area. 
B. Don't let yourself be filmed while dancing to Gangnam Style however hilarious the idea may seem at the time. You are not a dancer nor can you ride a horse. Both of these facts thereby disqualify you from conducting yourself with dignity. 

In other news Happy New Year!! I'm trying to get more veggies in my diet and these 'pancakes' (or I would probably call them rostis) are perfect for a tasty lunch or with a salad a light dinner. 

Slightly Adapted from Joy the Baker cookbook 
1/4 cup finely diced white onion 
1 garlic clove finely chopped 
2 cups grated courgette 
2 cups grated potato
small handful of parmesan cheese grated
1/2 teaspoon of salt 
2 large eggs 
1/3 cup flour 
1/2 tsp baking powder 

1. Saute onions gently over medium heat. Add the garlic when the onions are translucent. Shred potatoes and courgette with a box grater or a julienne (a grater like instrument that cuts veg into thin matchsticks, very handy if you make potato chips regularly or potato gratin). 
2. Season and then add the egg and parmesan. Mix until combined. Then finally fold in the flour and baking powder. 

3. Heat a frying pan with another tablespoon of oil. Shape into patties or use culinary rings/biscut cutters if you have then. No worries if you don't, just make sure that the pan is pretty hot before you put the pancakes on so that they hold their shape and don't fall apart. If unsure try flicking some batter on the pan. If it sizzles the pan is hot enough.

3. Fry on both sides until golden brown- about 3 minutes on each side. Serve with creme fraiche and grated parmesan (if your trying to be fancy).


  1. They taste like rostis. They are crunchy but don't taste 'raw' in the real sense. They are cut so thin they cook easily.